Food Safety for Moms-to-be

Article By: Monica L. Bonsett
Family and Consumer Sciences Educator
May 5, 2010

In honor of Mother's day, this article will focus on food safety during pregnancy. Most people realize the importance of eating a healthful diet full of nutrients during pregnancy for the health of both the mother and the unborn baby. However, far fewer realize that pregnant women and their fetuses are more susceptible to foodborne illnesses, such as Listeriosis.

Listeriosis is a disease caused by a bacterium, Listeria monocytogenes, which is found commonly in soil, water, and plants and can contaminate foods. Even when the mother has no symptoms of illness, this disease can be transmitted through the placenta to the unborn baby. If contracted early in pregnancy, Listeriosis may cause miscarriage. If a pregnant woman contracts it late in her pregnancy, (which is more likely since the woman's immune system is weakened in the third trimester), the disease may result in premature labor, a low-weight infant, or stillbirth. Listeria differs from most bacteria since it grows well in refrigerated temperatures. To avoid Listeriosis, it is best that pregnant women and other at-risk groups (older adults, people with cancer, AIDS, and other diseases that weaken the immune system) avoid the following foods:

• Unpasteurized (raw) milk and dairy products
• Any food made with unpasteurized milk
• Soft cheeses such as feta, Brie, Camembert, blue-veined cheeses or some "Mexican" cheeses such as "queso fresco" or "queso blanco" made from unpasteurized milk
  • Note: Soft cheeses are safe to eat provided they are made from pasteurized milk. The label will state this, so always read the label!

Ready-to-eat meat products such as hot dogs, luncheon meat, bologna, or other types of deli meats should be avoided unless they are reheated to steaming hot. Refrigerated pâtés and meat spreads as well as smoked seafood (often found at the deli counter in the refrigerated section of grocery store) should be avoided. Examples of smoked seafood are smoked salmon, trout, whitefish, cod, tuna, or mackerel, which are all commonly labeled "nov-style," "lox," "kippered," "smoked," or "jerky". All of these need to be heated or cooked to kill the bacteria, which causes Listeriosis, to make them safe to eat. In addition, you can eat canned or shelf-stable patés, meat spreads, salmon, tuna, and smoked seafood. Of course, refrigerate them after opening. Keep your refrigerator set at 40° Fahrenheit or lower and use precooked and ready-to-eat foods as soon as you can. Scrub fruits and vegetables under cold, running water. Avoid refrigerated ready-to-eat foods, such as salads that are not cooked before eating, unless you know they were handled safely. One can get sick from 2 to 30 days after eating food. Pregnant women can experience early labor if the infection spreads to the unborn baby, so tell your doctor right away if you have any of these symptoms: fever, headache, upset stomach, or vomiting.

For more information, call Monica Bonsett at the Extension office at 352-527-5713. Citrus County Extension links the public with the University of Florida/IFAS' knowledge, research, and resources to address youth, family, community, and agricultural needs.

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